Baked Lumpia Rolls

Try this lower fat version of a traditional Filipino favorite. Kids will enjoy helping to create the rolls.

1 teaspoon extra-virgin olive oil

1 onion, chopped

4 cloves garlic, minced

1 teaspoon ground cumin

2 cups dried black beans, soaked 6-8 hours and drained

1 dried chipotle chile

4 cups water

2 teaspoons sea salt

¼ cup chopped fresh cilantro

1 pound ground lean pork (or other protein like chicken or shrimp)

1 medium carrot, finely chopped

1 medium onion, finely chopped

1 (8 ounce can) water chestnuts, drained and finely chopped

1 (8 ounce can) bamboo shoots, drained and finely chopped

8 garlic cloves

1 teaspoon fresh ginger, grated

2 teaspoons soy sauce

1 teaspoon black pepper

1 package wonton wrappers

1 large egg, beaten

Dipping Sauce:

¼ cup packed brown sugar

½ cup distilled white vinegar

1 teaspoon soy sauce

2 teaspoons water

1 teaspoon cornstarch, mixed with water

2-3 teaspoons freshly grated ginger

In a large bowl, combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce, and pepper. Stir mixture until thoroughly combined. At this point you can cover the mixture and refrigerate over night if you like.

Preheat oven to 450 degrees Fahrenheit. Lay out wonton wrappers. Roll the meat mixture into cigar shapes about finger thickness and length. Brush the ends of the wrappers with beaten egg to seal each roll. Place seam side down on a cookie sheet.

Bake rolls for 20 minutes, turning them once during cooking. They should be cooked through and the wrappers golden brown. Serve hot with dipping sauce.

Alternately, you can freeze the rolls after baking. To reheat, thaw the rolls and bake for 10 minutes in a 450 degree oven.

To make dipping sauce, mix together brown sugar, vinegar, and soy sauce in a saucepan. Stir over high heat until sugar dissolves. Mix the cornstarch/water and add to the sugar mixture, stirring until the sauce boils. Remove from heat and add ginger. (Makes ⅔ cup)